Fish Fry (Lahori Fish)
A short home-style guide to Fish Fry (Lahori Fish), with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Fish (Machhli)No fish? Use prawns or chicken.
- Gram flour (besan)No gram flour (besan)? Use finely ground chana daal or rice flour (less flavour).
The usual way: fried
- Marinate fish in salt, chilli, lemon, ajwain and spices, coat in a thin besan batter and shallow-fry until crisp.
In the air fryer (about 30 min)
- Marinate fish in salt, chilli, lemon, ajwain and spices, then coat in a thick besan paste.
- Spray with oil and air fry at 200°C for 10 to 12 minutes, turning carefully halfway, until crisp.
Air fryer tip: Make the besan coating a thick paste, not a runny batter, or it drips off through the basket.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.
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